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Crispy Lamb Chops

“Although it’s possible to love eating without being able to cook,
I don’t believe you can ever really cook unless you love eating.”

~ Nigella Lawson

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Crispy Lamb Chops

Forever Summer icon

© 2003 By Nigella Lawson, Hyperion

“Having just come back from Rome, I can honestly say that there is nothing in
this world that can match an Italian ‘fritto’. The joy of these, particularly, is
that they are wonderful eaten cold as well, their pink juiciness trapped within
their eggy Parmesan coating. If you don’t have any stale bread on hand for
making the bread crumbs, then just split open some pita breads, leave them
a short while – even half an hour will do – to dry out and then tear them up
and blitz them in a processor.”

Serves 4.

10 lamb chop cutlets with bone in
3/4 cup fresh white bread crumbs or
3 pita breads, processed
1 tablespoon grated Parmesan
2 eggs, beaten with salt and pepper
Olive oil (not extra-virgin) for frying

Remove the thick layer of fat from around the edge of each little chop,
either by tearing it off by hand, or with a pair of scissors. Be careful not
to lose the shape of the chop, though, or it will fall to pieces on frying.
Layer the chops between two sheets of plastic wrap, and beat them
vigorously with a mallet or rolling pin so that they are flattened a little.
Then, in a wide, shallow bowl, combine the bread crumbs and Parme-
san, and put the seasoned eggs in another bowl.
Pour some olive oil into a frying pan, to come about 1/2 inch deep, and
put it on the heat. Dip the lamb chops first in the eggy mixture and then
press them well in the cheese and bread crumbs before frying them in
the hot oil. Cook the chops for about 3 minutes each side; they should
be a deep golden brown and crunchy outside, within a still tender pink.
Eat them as they are, left to get to room temperature or even cold; there
is no way these are anything less than completely delicious.


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